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I loved this recipe. It was so popular that my fiancee has requested we use it again, even if not with the menu suggested on epicurious, and see what else we can use it with. :)

kavita79
from Boston, MA
/ 11.21.2011

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I made the mustard vinaigrette for the roast chicken
recipe.
I didn't have white wine vinegar, so I used Marsala
wine instead.
It was delicious and I will definitely make it again.

A Cook
from Istanbul
/ 11.03.2010

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I didn't have shallots so I omited that. Also did not have dijon or white wine vinegar. I had to substitute Spicy Brown Mustard and Rice wine vinegar. Too tart. So I added sugar to even it out. It was really good. Bet it's great if you have the exact ingrediants.

cajun22hotmomma
from Louisisana
/ 06.25.2009

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Extremely versatile

A Cook
/ 10.24.2008

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This was great on grilled chicken breasts. Ran out of rosemary so I used primarily sage - still tasted great. Will definitely make again!

A Cook
from Irving, Texas
/ 09.07.2006

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I've been making this since it appeared in B.A. in 1994....it's easy, DELICIOUS, and I always get raves. A perfect recipe for entertaining!

waldoannie
from Bremerton WA
/ 08.09.2005

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DELICOUS - I made this for the potato salad and it was amazing. I'd use it to dress a regular salad or as a marinade as well. 3/4 of a cup of olive oil felt like a lot, so I tasted it after 1/2 a cup and liked the flavor, but added a 1/4 cup of water to thin it out a bit.

A Cook
from Chicago, IL
/ 07.04.2005

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I initially made this for the haricot verts potato salad on this site. I had some of the vinaigrette left over and decided to marinate tilapia filets in it for a few hours before throwing them on the grill. What a wonderful combination! To quote my husband "Write this one down!"

A Cook
from libertyville
/ 05.09.2005

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used this for my first ever roast chicken and it was delicious and moist--rave reviews. i use the basic vinaigrette for salads and lots of other dishes. will try tonight with potato salad.

A Cook
from allston, ma
/ 06.18.2004

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I used dried herbs and green onions instead of shallots (what I could find). I also ran 1/2 cup short on the olive oil (thought I had enough) and filled in with 1/2 cup water. I thought it was great. I bet it's good on fish or chicken, too.
Really, really tasty.